Pasta Salad with Italian Dressing
This Pasta Salad with Italian Dressing is the perfect summer side dish with tri-color noodles, fresh veggies, cheese, and a tangy dressing.
Prep Time15 minutes mins
Cook Time15 minutes mins
Refrigeration Time4 hours hrs
Total Time4 hours hrs 30 minutes mins
Course: Salad
Cuisine: Italian
Keyword: Italian Pasta Salad
Servings: 10
Calories: 280kcal
Author: Erica Walker
- 16 ounces tri-colored spiral pasta
- 16 ounces Zesty Italian Salad dressing
- 2 teaspoons lemon pepper seasoning
Now here's the fun part, add a few or all of the following:
- artichoke hearts chopped
- tomatoes diced
- olives sliced
- salami or pepperoni diced
- red onion chopped
- green or red bell peppers chopped
- string cheese chopped into little circles
- Parmesan cheese shredded
- broccoli chopped
- baby corn chopped
- avocado diced
- sun-dried tomatoes
- seasoned chicken cooked and diced
Cook the noodles in boiling water until al dente. Rinse under cold water and drain. Pour into a large mixing bowl.
While pasta is cooking, chop and dice any ingredients that need preparing.
Gently toss the pasta, dressing, and all other remaining ingredients together. Refrigerate for at least 4 hours before serving.
- Nutrition Facts only include pasta and dressing.
- If you make it the day before you plan to serve it, wait until just before serving to add cheese or avocado to the salad.
- See post for even more topping ideas.
Calories: 280kcal | Carbohydrates: 40g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 453mg | Potassium: 152mg | Fiber: 2g | Sugar: 6g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg